Classic Hickory Nut Cake

• 1/2 cup butter, softened
• 1-1/2 cups sugar
• 1 teaspoon vanilla extract
• 2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup whole milk
• 1 cup finely chopped hickory nuts or walnuts, toasted
• 4 large egg whites
• 3/4 cup butter, softened
• 5 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 4 to 5 tablespoons half-and-half cream

1. In a large bowl, cream the butter, sugar and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in nuts. In a small bowl, beat egg whites on high speed until soft peaks form; fold into batter.
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350u0b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat butter and sugar on low speed for 1 minute. Beat in the vanilla, salt and enough cream until a fluffy consistency is achieved. Spread between layers and over top and sides of cake.

butter, sugar, vanilla, cake flour, baking powder, salt, milk, hickory nuts, egg whites, butter, sugar, vanilla, salt, cream

Taken from www.tasteofhome.com/recipes/classic-hickory-nut-cake/ (may not work)